Spicy Murgh, Masala (Chicken), ready 1 hour plus🌸🍋

Spicy Murgh, Masala (Chicken), ready 1 hour plus. Indian, Pakistan, Bangladesh food recipes.

“The following ingredients can be more or less depending on your taste”

2 pounds of fresh poultry chicken (Murgh)

1 large onion or 2 medium onions (Pyaaz) chop

1 tomato (Tamater)

7 to 8 cloves of garlic (Lehson)

1 teaspoon of salt (Namak)

1 teaspoon of all purpose seasoning

1 teaspoon of cumin seeds (Zeera)

6 to 7 green cardamom (Ilachi)

1 cinnamon stick (Daal Chini)

1/2 teaspoon of turmeric powder (Haldi)

1/2 teaspoon of cayenne pepper (Laal Mirch)

1 teaspoon of ground ginger or paste

Handful of fresh cilantro (Hara Dhanya)

3 tablespoons of oil

1 to 1 1/2 cup of water

Add oil into the pan, pre heated and add cumin seeds (Zehra), 1 cinnamon stick and chopped onion and fry until golden brown and add all the vegetables to the pan and fry for few minutes until mixed well and add all the remaining dry ingredients and mix few minutes add 1/2 cup of water and let it cook few minutes before adding chicken (Murgh) and cook until tender, check salt and garnish with fresh cilantro.

Serve with Naan’s, Roti, Salad or over rice. Fermented pickles are optional.